Easy Homemade Apple Rhubarb Jam: A Simple & Delicious Recipe

Apple rhubarb jam is a delightful spread that combines the tartness of rhubarb with the sweetness of apples. It’s perfect on toast, scones, or as a glaze for meats. This recipe is incredibly easy to follow, even for beginner jam makers, and yields a vibrant, flavorful jam that will brighten up your mornings.

## Why You’ll Love This Apple Rhubarb Jam

* **Easy to Make:** This recipe requires minimal ingredients and straightforward steps.
* **Delicious Flavor:** The combination of tart rhubarb and sweet apples creates a well-balanced and addictive flavor.
* **Versatile:** Enjoy it on toast, crackers, yogurt, or even as a filling for pastries.
* **Homemade Goodness:** There’s nothing quite like the satisfaction of making your own jam.
* **Perfect for Using Seasonal Produce:** Rhubarb is readily available in the spring and early summer, making this jam a great way to use it up.
* **Impress your Friends and Family:** Homemade jam makes a thoughtful and appreciated gift.

## Ingredients You’ll Need

Before you start, gather these simple ingredients:

* **4 cups chopped rhubarb (about 1 pound):** Choose firm, brightly colored rhubarb stalks. Wash them thoroughly and trim off the leaves (which are poisonous) before chopping.
* **4 cups chopped apples (about 2 pounds):** Use a variety of apples that are good for cooking, such as Granny Smith, Honeycrisp, or Gala. Peel, core, and chop the apples into small pieces.
* **4 cups granulated sugar:** Sugar not only sweetens the jam but also acts as a preservative and helps with the gelling process. You can experiment with slightly less sugar, but it might affect the set of the jam and its shelf life.
* **1/4 cup lemon juice:** Lemon juice adds acidity, which is essential for proper gelling and also helps to brighten the flavor of the jam. Freshly squeezed lemon juice is always best.
* **1 teaspoon vanilla extract (optional):** Vanilla extract enhances the flavor of the jam and adds a touch of warmth. Add it at the end of the cooking process.
* **Pinch of salt (optional):** A pinch of salt can help to balance the sweetness and enhance the other flavors.

## Equipment You’ll Need

* **Large, heavy-bottomed pot or Dutch oven:** A heavy-bottomed pot will distribute heat evenly and prevent the jam from scorching.
* **Wooden spoon or heat-resistant spatula:** For stirring the jam.
* **Sterilized jars and lids:** For storing the jam. You can use canning jars with two-piece lids or other airtight containers. Make sure the jars and lids are properly sterilized to prevent spoilage. Instructions for sterilizing jars are below.
* **Jar lifter (optional):** A jar lifter makes it easier and safer to handle hot jars.
* **Canning funnel (optional):** A canning funnel helps to fill the jars without making a mess.
* **Candy thermometer (optional):** A candy thermometer can help you determine when the jam has reached the setting point, but it’s not essential.

## Step-by-Step Instructions

Follow these simple steps to make delicious apple rhubarb jam:

### 1. Prepare the Fruit

* Wash the rhubarb stalks thoroughly and trim off the leaves. Chop the stalks into small pieces, about 1/2 inch thick.
* Peel, core, and chop the apples into small pieces, about 1/2 inch thick. Try to chop the rhubarb and apples into similar sizes to ensure even cooking.

### 2. Combine Ingredients in the Pot

* In a large, heavy-bottomed pot or Dutch oven, combine the chopped rhubarb, chopped apples, granulated sugar, and lemon juice. Stir well to combine all the ingredients.

### 3. Cook the Jam

* Place the pot over medium heat and bring the mixture to a boil, stirring constantly to prevent scorching. Once the mixture is boiling, reduce the heat to medium-low and continue to cook, stirring occasionally, for about 30-45 minutes, or until the jam has thickened.

### 4. Check for Doneness

* There are a few ways to check if the jam is ready:
* **Temperature:** If you have a candy thermometer, the jam should reach 220°F (104°C). This is known as the setting point.
* **Cold Plate Test:** Place a small plate in the freezer for a few minutes. Then, spoon a small amount of jam onto the cold plate and return it to the freezer for about 30 seconds. Push the jam with your finger. If it wrinkles, it’s ready.
* **Sheet Test:** Dip a cool metal spoon into the jam, then lift it out horizontally. If the jam drips off in a sheet rather than individual drops, it’s ready.

### 5. Add Vanilla Extract (Optional)

* Once the jam has reached the setting point, remove it from the heat and stir in the vanilla extract, if using.

### 6. Sterilize Jars and Lids

* While the jam is cooking, sterilize your jars and lids. There are several ways to do this:
* **Boiling Water Bath:** Place the jars and lids in a large pot and cover them with water. Bring the water to a boil and boil for 10 minutes. Remove the jars and lids from the water and let them air dry on a clean towel.
* **Oven:** Preheat your oven to 250°F (120°C). Place the jars on a baking sheet and bake for 20 minutes. Boil the lids in a small saucepan for 10 minutes.
* **Dishwasher:** If your dishwasher has a sanitize cycle, you can use it to sterilize the jars and lids.

### 7. Fill the Jars

* Carefully pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Use a canning funnel to avoid making a mess.

### 8. Remove Air Bubbles

* Run a clean spatula or chopstick around the inside of the jar to release any trapped air bubbles.

### 9. Wipe Jar Rims

* Wipe the rims of the jars with a clean, damp cloth to remove any jam residue. This will ensure a good seal.

### 10. Place Lids and Rings

* Place the lids on the jars and screw on the rings finger-tight. Do not overtighten the rings, as this can prevent the jars from sealing properly.

### 11. Process in a Water Bath (Optional but Recommended for Long-Term Storage)

* If you want to ensure a longer shelf life for your jam, you can process the filled jars in a boiling water bath. Place the jars in a canning pot with a rack. Add enough water to cover the jars by at least 1 inch. Bring the water to a boil and process for 10 minutes. Turn off the heat and let the jars sit in the hot water for 5 minutes before removing them.

### 12. Cool and Check Seals

* Carefully remove the jars from the pot and place them on a clean towel. Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.
* After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid flexes or pops up and down, the jar is not properly sealed and should be refrigerated and used within a few weeks. Properly sealed jars can be stored in a cool, dark place for up to 1 year.

## Tips for Success

* **Use good-quality ingredients:** The better the quality of your ingredients, the better the jam will taste.
* **Chop the fruit evenly:** Chop the rhubarb and apples into similar sizes to ensure even cooking.
* **Stir frequently:** Stir the jam frequently to prevent scorching.
* **Don’t overcook the jam:** Overcooked jam will be too thick and may have a burnt flavor.
* **Sterilize your jars and lids properly:** Proper sterilization is essential for preventing spoilage.
* **Leave enough headspace:** Leaving the correct amount of headspace will allow the jars to seal properly.
* **Don’t overtighten the rings:** Overtightening the rings can prevent the jars from sealing properly.
* **Be patient:** Making jam takes time, so be patient and don’t rush the process.

## Variations and Additions

* **Spice it up:** Add a pinch of ground cinnamon, nutmeg, or ginger to the jam for a warm, spicy flavor.
* **Add berries:** Add a cup of fresh or frozen berries, such as strawberries, raspberries, or blueberries, to the jam for extra flavor and color.
* **Make it boozy:** Add a tablespoon of rum, brandy, or other liquor to the jam after it has reached the setting point for a boozy kick.
* **Use different sweeteners:** Experiment with using different sweeteners, such as honey or maple syrup, in place of granulated sugar. Keep in mind that this may affect the set of the jam and its shelf life.
* **Add nuts:** Stir in some chopped nuts, such as walnuts or pecans, after the jam has reached the setting point for added texture and flavor.
* **Ginger Apple Rhubarb Jam:** Add 1-2 tablespoons of finely grated fresh ginger to the jam while cooking for a zesty and warming flavor.
* **Orange Apple Rhubarb Jam:** Add the zest of one orange along with the lemon juice for a bright, citrusy twist.

## Serving Suggestions

Apple rhubarb jam is incredibly versatile and can be enjoyed in many ways:

* **On toast or English muffins:** A classic way to enjoy jam.
* **With scones or biscuits:** Perfect for a traditional afternoon tea.
* **As a topping for yogurt or oatmeal:** Adds a touch of sweetness and flavor to your breakfast.
* **As a glaze for meats:** Brush it on chicken, pork, or ham during the last few minutes of cooking.
* **As a filling for pastries:** Use it as a filling for pies, tarts, or turnovers.
* **With cheese and crackers:** A delightful sweet and savory combination.
* **As a gift:** Homemade jam makes a thoughtful and appreciated gift.
* **Stir it into cocktails:** A spoonful of apple rhubarb jam can add a unique flavor to cocktails and mocktails.
* **Use it in baking:** Incorporate apple rhubarb jam into muffins, cakes, or cookies for added moisture and flavor.

## Storage Instructions

* **Properly sealed jars:** Properly sealed jars of apple rhubarb jam can be stored in a cool, dark place for up to 1 year. Once opened, store the jam in the refrigerator.
* **Unsealed jars:** If a jar of jam does not seal properly, store it in the refrigerator and use it within a few weeks.
* **Freezing:** While not ideal, you can freeze apple rhubarb jam in freezer-safe containers. Thaw it in the refrigerator before using.

## Troubleshooting

* **Jam is not setting:** If your jam is not setting, it could be due to several factors:
* **Not enough acid:** Make sure you’re using enough lemon juice.
* **Not enough sugar:** Sugar is essential for the gelling process.
* **Not cooked long enough:** Continue cooking the jam until it reaches the setting point.
* **Too much water:** If the fruit is very juicy, you may need to cook the jam for longer to evaporate excess water.
* **Jam is too thick:** If your jam is too thick, you may have overcooked it. You can try adding a little water to the jam and reheating it to thin it out.
* **Jam is scorching:** To prevent scorching, use a heavy-bottomed pot and stir the jam frequently.
* **Mold is growing on the jam:** If you see mold growing on the jam, discard it immediately. This is a sign that the jar was not properly sterilized or sealed.

## Recipe Card

**Yields:** About 4-5 half-pint jars
**Prep time:** 20 minutes
**Cook time:** 45 minutes

**Ingredients:**

* 4 cups chopped rhubarb (about 1 pound)
* 4 cups chopped apples (about 2 pounds)
* 4 cups granulated sugar
* 1/4 cup lemon juice
* 1 teaspoon vanilla extract (optional)
* Pinch of salt (optional)

**Instructions:**

1. Wash the rhubarb stalks thoroughly and trim off the leaves. Chop the stalks into small pieces, about 1/2 inch thick. Peel, core, and chop the apples into small pieces, about 1/2 inch thick.
2. In a large, heavy-bottomed pot or Dutch oven, combine the chopped rhubarb, chopped apples, granulated sugar, and lemon juice. Stir well to combine all the ingredients.
3. Place the pot over medium heat and bring the mixture to a boil, stirring constantly to prevent scorching. Once the mixture is boiling, reduce the heat to medium-low and continue to cook, stirring occasionally, for about 30-45 minutes, or until the jam has thickened.
4. Check for doneness using one of the methods described above (temperature, cold plate test, or sheet test).
5. Remove the jam from the heat and stir in the vanilla extract, if using.
6. Sterilize your jars and lids using your preferred method (boiling water bath, oven, or dishwasher).
7. Carefully pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Use a canning funnel to avoid making a mess.
8. Run a clean spatula or chopstick around the inside of the jar to release any trapped air bubbles.
9. Wipe the rims of the jars with a clean, damp cloth to remove any jam residue.
10. Place the lids on the jars and screw on the rings finger-tight.
11. Process the filled jars in a boiling water bath for 10 minutes (optional, but recommended for long-term storage).
12. Carefully remove the jars from the pot and place them on a clean towel. Let the jars cool completely, undisturbed, for 12-24 hours. Check the seals after the jars have cooled.

Enjoy your homemade apple rhubarb jam!

## Conclusion

This easy apple rhubarb jam recipe is a delicious and rewarding way to preserve the flavors of spring and summer. With its simple ingredients and straightforward steps, anyone can make this vibrant and flavorful jam. So, gather your rhubarb and apples, and get ready to create a homemade treat that you’ll enjoy for months to come! Happy jamming!